Crockpot Sweet Potato Casserole
A creamy sweet potato casserole topped with a crunchy pecan topping, perfect for holiday gatherings and family dinners.
Equipment
- 6-quart Slow Cooker
- Mixing Bowl
- Stand Mixer or Hand Mixer
Ingredients
- 2 cans sweet potatoes 29-ounce, drained
- 4 Tbsp. unsalted butter softened
- 2 Tbsp. sugar
- ½ tsp. salt
- 2½ Tbsp. light brown sugar lightly packed
- 1 Tbsp. orange juice
- 2 large eggs
- 1½ tsp. vanilla extract
- ½ cup evaporated milk
- ¾ cup chopped pecans
- ½ cup light brown sugar lightly packed (for topping)
- ½ cup flour for topping
- 1 tsp. vanilla extract for topping
- 4 Tbsp. unsalted butter softened (for topping)
- ¼ tsp. salt for topping
Instructions
- Line your 6-quart slow cooker with a disposable liner or spray it with cooking spray.
- In a large bowl, combine drained sweet potatoes, 4 tablespoons of butter, sugar, salt, brown sugar, orange juice, eggs, vanilla extract, and evaporated milk. Beat until smooth.
- Pour the sweet potato mixture into the prepared slow cooker and smooth the top.
- In a medium bowl, mix topping ingredients: pecans, brown sugar, flour, vanilla extract, butter, and salt until crumbly. If too wet, add flour until desired consistency.
- Sprinkle the topping evenly over the sweet potato mixture without pressing down.
- Cover and cook on high for 2.5 to 4 hours, or until edges are lightly browned and center is firm.
- After cooking, let it stand for 20 minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.